2 cups of sugar.
1 cup of chopped nuts.
Boil the coffee in the water for two minutes; then strain through a very fine sieve. Measure one-half a cupful and mix with the sugar; boil without stirring, till it spins a thread when you hold up a little on a spoon. Then stand the saucepan in another, half full of very cold water, and beat rapidly till it becomes a cream; stir in the nuts, pour into a shallow pan and cool, cut in squares.
Miss Betty had to show the girls how to see candy "spin a thread,"
because those words, she said, came in so often in all rules for candy.
She just lifted a little up on the spoon and tipped it; at first the candy just dropped off, but as it grew thick it fell more slowly, and at last a tiny thread floated off in the air as the syrup dropped.
Of course, they made a great deal of this candy, as it was easy. And when it was cool, they took the pans to the girls in the dining-room.
Two of them left the almonds, and cut it up and packed it carefully in boxes which they lined with paraffin paper, tied each one up with narrow ribbon, labeled them with the name, and then put them aside. Meanwhile the girls in the kitchen made:
FONDANT
1 cup of granulated sugar.
1/2 cup of milk.
Put this on the stove to heat, and stir till the sugar is dissolved, but, until then, do not let it boil. When there is no sugar left on the edges or bottom of the saucepan, let it boil without stirring; have ready a cup of cold water, and after three minutes drop in a little bit and see if you can make it into a ball in your fingers; if not, boil again till you can. Shake the saucepan occasionally so the sugar will not burn. When you can make a firm but not a hard ball, take it off, and set it in a pan of cold water till it is cool enough to put your finger in without burning. Then stir and beat, and, when it begins to get hard, knead it with your hands. Add flavoring while still rather soft.
"This," Miss Betty said to the girls, "is the one thing, above all others, that you must learn to make, because it is the beginning of all sorts of cream candies. In part of it we can put almond flavoring and make it into b.a.l.l.s and put a half-almond on top; or use vanilla flavoring, and bits of citron on top. Or we can add chopped nuts to it, or roll pieces of Brazil nuts in, and so on. And of course some of it we will color green, to put green pistachio-nuts on, and pink, to put bits of rose-leaves on. And we can take it while it is still pretty soft, and make little b.a.l.l.s of it and dip each one in melted chocolate with the tip of a fork, and make lovely chocolate creams."
"Oh, Miss Betty, let me make those!" begged Mildred; and "Oh, Miss Betty, let me make pistachio creams!"; and "Oh, please, _dear_ Miss Betty, let me make the nut creams!" begged the girls. Miss Betty laughed, and shook her head at them all. "The dining-room girls will finish these, all but the chocolate creams--those we will make to-morrow." So she took all the pans of fondant into the dining-room, and Mother Blair showed the girls there how to turn this plain white candy into colored bonbons, working on the marble slab; they were lovely when they were finished, and packed in boxes like the rest. Meanwhile, Miss Betty said they would make:
CHOCOLATE COCOANUT CAKES
1 cup of sugar.
1/4 cup of water.
White of 1 egg.
1 cup of grated cocoanut from a package.
2 squares of chocolate, melted.
Let the sugar and water boil till it spins a thread. Beat the egg white stiff, and very slowly pour in the syrup while beating all the time; add the cocoanut, and then the melted chocolate. Drop on sheets of b.u.t.tered paper in spoonfuls.
"If you want to have these like little biscuits, do not put in the chocolate; just put them on the paper after spreading it in shallow tins, and bake them till they are brown on top. I think it would be nice to make some of each."
When these were done and carried into the dining-room, Miss Betty said: "And now I will show you how I make my very own pinoche. When I have to earn my living, I shall do it by making this candy, and I"m sure in a very short time I"ll be a millionaire." The girls laughed, and said they wanted to learn to get rich too.
PINOCHE
2-1/2 cups of brown sugar.
1/2 cup of cream.
b.u.t.ter the size of an egg.
1/2 cup of chopped walnuts.
1/2 cup of chopped almonds.
1 teaspoonful of vanilla.
Boil the sugar, cream, and b.u.t.ter together twenty minutes; add the nuts and vanilla, and beat well; when smooth and creamy, pour into b.u.t.tered tins; when cool, cut in squares.
"It"s just as well we have so many to work," said Mildred. "It takes lots of strength to beat this candy."
"Yes, we need Jack"s strong arm," said Miss Betty, smiling. "To-morrow, we must get him to help. Now here is another kind of nut candy that is very good indeed, and when you are all done with that pinoche, we will make this next."
NUT CREAMS
3 cups of light brown sugar.
Whites of 2 eggs.
1 cup of boiling water.
1 cup of chopped nuts.
1 teaspoonful of vanilla.
Boil the sugar and water, stirring and beating till the sugar is all dissolved; then let it boil without stirring till it spins a thread. Remove from the fire and let it stand on the table for just a moment, to be sure it has stopped boiling; then pour it over the stiff whites of the eggs, beating with a wire beater all the time; put in the vanilla while you are beating. When it is creamy and getting stiff, add the nuts, stir well, and spread on b.u.t.tered paper. If you prefer, do not use vanilla, but almond flavoring, and add almonds instead of other nuts.
"Now, girls, just one more kind and that will be enough, I am sure.
To-morrow we will change work, and I will teach all this to the other girls while you make salted almonds and tie boxes; I"m sure we shall sell all we can make."
[Ill.u.s.tration: "This Candy ought to be at least a Dollar a Pound."]
"This candy will be worth a dollar a pound!" said Mildred.
"At least that," said Miss Betty, laughing; "only we won"t ask quite that much, I think. Now this is the last receipt."
CHOCOLATE SQUARES
1 cup of sugar.
1/4 cake of chocolate.
1/2 cup of mola.s.ses.
1/2 cup of milk.
1/2 cup of b.u.t.ter.
Mix this all together and boil it twenty minutes; cool it a very little and add 1 teaspoonful of vanilla. Pour in pans, and, when cool, mark off in squares.
It was dark when all this candy was done and in the boxes. The girls were tired, but delighted with their work, and the next day they came, eager to finish it. Those who worked in the kitchen made the same things as the other girls had made before, and, when everybody was done, it was astonishing how many, many boxes they had.
They had already decided not to have any two-pound or five-pound boxes, but to make only pound and half-pound ones, as these would sell better.
They tied up the boxes which were covered with holly paper with red ribbons, and the red boxes with holly ribbons, and the plain white boxes with red, with a bit of holly tied in each bow. When Norah saw them all, she said they were "stylish." Certainly they were pretty, and the candy was delicious, and fresh as well, and all the committee and Mother Blair and Miss Betty were just as proud as proud could be.
[Ill.u.s.tration: Selling Candy at the Christmas Fair]
When the fair was over, the ladies who were in charge of it sent a special little note to the candy committee telling them how well they had done.
"Next time we will make ever so many more kinds of candy," said Mildred, as they talked it all over. "I never knew there were so many. I used to think all you could make at home were mola.s.ses candy and peanut brittle, and everybody can make those, so they are not much fun."
"When the children get into their ward, we will make some candy for them," said Brownie. "I think the children with broken legs, and bad knees, and the not-very-sick children would like some, especially if we put it in white boxes and tie them up with big bows of ribbon."
"Of course they would," said Mildred. "It would be just lovely and would help them to get well ever so much quicker, I know. That"s what Mother would call a particularly bright idea, Brownie Blair!"
CHAPTER XVII